Crock Pot Lasagna

Notes: I used a large crock pot (6 cup), so I had to double the original recipe.

1 pound Ground Beef (I used ground Italian Sausage instead)
Lasagna noodles          1 small jar spaghetti sauce
1 1/2 cups cottage cheese (I used half cottage cheese & half ricotta cheese)
1 1/2 cups shredded Mozzarella cheese
2 T grated Parmesan cheese

Directions:
Brown ground beef & drain. Spoon 1 cup of the spaghetti sauce in bottom of 4 quart crock pot.  Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce (three if using larger crock pot). Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If it cooks much longer, it gets a bit well done.

Best Peanut Brittle recipe by Melody Grambling

2 cups sugar    2 1/2 c raw peanuts     3/4 c white corn syrup

1/4 c water   1/4 tsp. salt   3 tsp baking soda.

You will need 4 greased pie tins or a well greased cookie sheet, big pot, & candy thermometer

Premeasure the baking soda & set aside, have it ready to put in the mixture.  Also have your pans/cookie sheet ready to for the peanut brittle to pour in.

In a heavy gauge pot, mix the sugar, peanuts, syrup, water & salt, cook on medium heat, stirring at all times until you reach 300 degrees (hard crack stage) on a candy thermometer.  Remove from heat, add baking soda (will make brittle rise/foam a little) stirring quickly & then quickly pour into pans/cookie sheets. 

Makes 2 pounds - if using 4 pie pans & poured evenly each pie pan will be a 1/2 pound.

Hint: pour quickly when putting into pans/cookie sheets as brittle with start to harden.

Peanut Butter Cake in Coffee Mug

Take a BIG mug like this one in the picture.  I tried using one that holds two cups but it was too small.

Put the following in the mug:

1/4 cup sugar; 1/4 cup flour; 1 tsp baking powder

3 Tbsp Oil, 3 Tbsp Peanut Butter (Crunchy or Creamy), 3 Tbsp Milk, 1 egg

Whisk together in mug until smooth & mixed well.

Place in a microwave on high for 1 1/2 min.  Check, should be bouncy like a cake, may have a little moisture on the sides.  If not done microwave for 30 second intervals until done. Do not over cook or it gets rubbery

Finished product, very hot & yummy.  Also very filling.

Low-Fat Zesty Shrimp and Pasta by Kraft

1/2 lb. linguine, uncooked                           2 cups sliced fresh mushrooms

3/4 cup prepared Good Seaons           1 small onion, thinly sliced

Zesty Italian Dressing Mix for Fat         1 Tbsp. chopped fresh parsley      
Free Dressing, divided                        

1 lb. uncooked lrg. shrimp, peeled, deveined

1 can (14 oz) artichoke hearts             1/4 c Grated Parmesan cheese     
drained, quartered

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stirring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp turn pink and vegetables are tender, stirring occasionally.

DRAIN pasta; return to pan. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese.

Saucy Pepper Steak by Kraft

1 green bell pepper	1 red bell pepper	1 yellow bell pepper	1 small onion
1 lb well trimmed boneless beef sirloin steak cut into strips	2 cloves garlic minced	1/2 tsp black pepper	3 Tbsp soy sauce
1/2 c Barbecue Sauce	2 cup hot cooked rice

Cut bell peppers & onion into strips.  Heat large nonstick skillet sprayed with cooking spry on medium-high heat.  Add bell peppers & onions; cook & stir 6 to 8 min. or until vegetables are crisp-tender.  Transfer to large bowl; cover to keep warm

Add meat, garlic & black pepper to same skillet; cook & stir 3 min. Add soy sauce; cook 1 min or until meat is cooked through, stirring occasionally.  Add barbecue sauce; cook until heated through.

Turn off heat & add vegetables; toss gently to coat vegetables. Serve over rice

Makes 4 servings

Cheddar Macaroni Beef Casserole by KRAFT

1 pkg. Kraft Macaroni & Cheese Dinner	1 lb. ground hamburger	1 can Italian-style stewed tomatoes, undrained
1/2 tsp dried oregano or basil leaves	1 c shredded cheddar cheese

Preheat oven to 400.  Prepare Mac & Cheese dinner as directed on package, omitting butter.  Meanwhile, brown meat in large nonstick skillet; drain.  Add tomatoes & oregano (basil); mix well.  Bring to a boil.  Add Mac & Cheese dinner mix to hamburger mixture.  Mix well.  Spoon into a 2 qt. casserole dish.  Sprinkle with shredded cheese.  Bake 10 min. or until cheese is melted & casserole is heated through.

Savory Ham & Swiss Casserole by Betty Crocker

1 2/3 cups water	1 c whipping cream	2 T butter	1 t salt
1/4 t pepper	2/3 c quick cooking grits	2 c shredded Swiss Cheese	4 cloves garlic finely chopped
8 eggs	2 cups deli ham chopped	6 green onions chopped	2 c milk
3 cups Bisquick mix

Heat over to 350.  Lightly spray 13x9 inch glass baking dish with cooking spray.  In medium saucepan, heat water, whipping cream, butter, salt & pepper to boiling.  Gradually stir in grits; reduce heat Cover; simmer 5 to 7 min. stirring occasionally.  Add 1/2 cup of the cheese & the garlic, stirring until cheese is melted.  Cool 10 to 15 min. Stir in 2 of the eggs; pour into baking dish.  Bake 20 min; remove from oven.  Increase oven temperature to 400

Sprinkle remaining 1 1/2 cups of cheese, the ham & onions over partially baked crust.  In medium bowl, beat remaining 6 eggs & 1/2 c of the milk with whisk; pour over ham mixture. Stir together 1 1/2 cups milk & the Bisquick mix.  Pour over egg mixture, spreading to edge of dish with back of spoon.  Bake 35 min.  Cool 10 min. cut into squares